|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 172 for beef marinate
Brown meat, drain. Back to the pan, add butter and stir. Add chopped onions and cook until they are translucent. Add flour, stir and cook for two to ...
Preheat oven to ... into casserole containing beef and mix in ... cook 3 to 4 minutes. Season well. Place mushrooms in casserole and resume cooking process.
Combine salad oil, ... Mix well. Add beef. Stir to ... vegetables with beef. Grill on low heat until done. Baste with extra marinate sauce while grilling.
Cut beef into 1 1/2 ... Cover and refrigerate. Marinate 2 days. Turn ... tomatoes, onions, mushrooms, carrots, potatoes, pineapple chunks and green peppers.
Combine first 5 ... plastic wrap and marinate at least 4 ... turning occasionally. Cook beef steaks or char ... minutes on each side or until firm and flaky.
A heavy 4-quart ... set in refrigerator. Marinate for 4 days, ... hours, or until beef is tender when ... boil. Serve meat and gravy with potato pancakes.
Mix wine, oil, garlic, thyme and pepper in large plastic bag, then add meat. Push out air, tie bag securely and turn gently to coat meat. Store in ...
Mix marinade ingredients. Cut up beef into pieces of ... broil it, turning once and basting with remaining marinade. Serve immediately. Yield 4-6 servings.
Cut meat in ... into rings. Combine beef, onion, salt ... Sprinkle with lemon juice. Stir in sour cream. Chill. Serve in lettuce lined dishes. Serves 6.
Mix all ingredients together. Slice beef in strips and ... preheated to 350 degrees for about 5 to 10 minutes. Meat is best when served rare or medium rare.
top of page